Duck skewers with ratatouille

Published: January 16, 2026 by Taste of France Editors 389

For a different – but just as delicious – way to serve duck, try these succulent skewers, which are seared and served with a hearty ratatouille, perfect for a weeknight meal

Duck skewers with ratatouille

2 Périgord duck breasts
1 courgette
1 aubergine
1 red pepper
1 yellow pepper
2 tomatoes
1 onion
1 garlic clove (crushed)
A few sprigs of fresh thyme and rosemary
Olive oil
Salt and pepper

Peel, rinse, and cut all the vegetables (except tomatoes and garlic) into large, even chunks.
Cut the duck breasts into cubes similar in size to the vegetables.
Alternate pieces of duck and vegetables on skewers in a colourful arrangement. Set them aside.
In a large pot or Dutch oven, heat olive oil and sauté all the vegetables except the tomatoes and garlic. Add those halfway through cooking, along with thyme and rosemary. Season with salt and pepper, then let everything simmer gently into a rich, soft vegetable stew.
Lightly oil a hot griddle or grill plate and sear the skewers, turning occasionally until the duck is nicely browned and the vegetables tender.
Serve the warm skewers with a generous spoonful of the ratatouille.

Recipe courtesy of the Association Foie Gras du Périgord

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